Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon paprika, plus more for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh chives, thinly sliced (optional garnish)
  • Smoked paprika (optional garnish)

Instructions:

  1. Gently place eggs in a single layer in the saucepan. Cover with cold water, ensuring the water is about an inch above the eggs. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs with a slotted spoon to the ice bath. Let cool completely (at least 10 minutes). Gently crack each egg all over and peel under cool running water.
  3. Cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
  4. Mash the yolks with a fork or potato masher until smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, paprika, salt, and pepper. Mix well until creamy and evenly combined.
  5. Spoon the yolk mixture back into the egg white halves. Alternatively, transfer the mixture to a piping bag fitted with a decorative tip and pipe the filling into the egg whites.
  6. Sprinkle with additional paprika and garnish with fresh chives, if desired. Chill for at least 30 minutes before serving for best flavour.